Served with Oude Molen VSOP Cape Brandy
🔹8 slices baguette
🔹olive oil, for brushing
🔹Sea salt and black pepper, to taste
🔹1 clove garlic, peeled but kept whole
🔹2 Tbsp butter
🔹400g portabellini or button mushrooms, halved
🔹4 sprigs fresh rosemary
🔹Bunch of fresh sage leaves
🔹300g buffalo mozzarella, drained and torn into pieces
🔹Preheat oven on grill.
🔹Brush slices of baguette with a little olive oil and sprinkle them with salt.
🔹Grill until golden and crisp. Remove from the oven and rub with the garlic clove while still warm.
🔹Heat a medium sized oven proof frying pan over high heat.
🔹Melt the butter and add the mushrooms, rosemary and sage.
🔹Season well with salt and pepper.
🔹Cook for 5 minutes until golden brown.
🔹Deglaze with a splash of brandy and flambé.
🔹Scatter with the mozzarella and place under the grill for 3-5 minutes or until melted and bubbling and beginning to brown.
Serve immediately with the garlic toasts.